Whole Wheat Turkey-Cranberry Burritos

This combination of leftover turkey, sweet potatoes and cranberry sauce, plus a few pantry items, will have you wishing Thanksgiving came around more than once a year. Serve the burritos with extra cranberry sauce for dipping.

1 cup mashed cooked sweet potato (from 1 (8-oz.) sweet potato)
1/2 to 1 teaspoon hot pepper sauce
1/4 teaspoon salt
1 cup whole berry cranberry sauce
6 (8-inch) whole wheat tortillas, warm
4 cups shredded cooked turkey breast (about 1 lb.)
1 (5-oz.) pkg. baby spinach, chopped
1/2 cup crumbled soft goat cheese
1/4 teaspoon olive oil

1. Combine sweet potato, hot pepper sauce and salt in small bowl. Divide sweet potato mixture and cranberry sauce over tortillas; spread to edges. Top with turkey, spinach and cheese. Fold in ends, pressing spinach a little; roll up burritos. (Burritos can be made 2 hours ahead. Cover and refrigerate.)

2. Brush large nonstick skillet with oil. Cook burritos, seam-side down, over medium heat 4 to 6 minutes or until golden brown and slightly crisp, turning to brown all sides. (Or eliminate oil and heat in microwave 2 to 3 minutes or until hot.)

6 servings

PER SERVING: 335 calories, 5 g total fat (2.5 g saturated fat), 29.5 g protein, 42.5 g carbohydrate, 70 mg cholesterol, 470 mg sodium, 5 g fiber

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